White Chicken Chili

I promised Z healthier and easier meal this year, particularly meals that are easy to clean! Z is responsible for washing dishes each night (since I do the cooking), and to be completely truthful, I'm often not very conscientious of how many dishes I use while I cook. Most days, I leave Z with a big pile of dishes.

With a new year, and some big life events to shop for, I am also looking to eat healthier and work out more. A growing Classpass addiction means nights spent at barre classes and spin studios, and a late dinner. Dinner after 8pm has become our norm recently.

Given the late dinner schedule we're on, Z and I have been reaching for meals we make over the weekend, and reheat during the week. We bought a slow cooker over a year ago, but we've only used it for a handful of recipes. With our new schedule and desire to use fewer dishes, slow cooker recipes seemed to be the way to go.

This white chicken chili is perfect for the transition from winter to spring. It's hearty and warm thanks to the hominy, but lighter then its red companion. The avocado, lime, and pickled jalapeños add brightness.

The recipe makes enough for 8 servings, which means you should make this on Sunday, and then eat the leftovers all week long when you race home covered in sweat and barely able to stand up straight energized after work.

White Chicken Chili

From America's Test Kitchen

3 cups low-sodium chicken broth

1 15-ounce can white hominy

2 tablespoons vegetable oil

2 onions, minced

4 jalaepeño chiles, stemmed, seeded and minced

6 garlic cloves, minced

4 teaspoons ground cumin

2 teaspoons ground coriander

3 15-ounce cans cannellini beans, drained and rinsed

3 pounds bone-in chicken thighs, skin removed, trimmed

Salt and pepper

2 tablespoons minced jarred pickled jalapeño chiles

1/4 cup minced cilantro

2 avocados, pitted and cut into 1/2 inch pieces

Puree 2 cups broth and hominy in blender until smooth, about 1 minute. Add liquid to slow cooker. 

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, jalapeños, garlic, cumin and coriander, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in remaining cup of broth, scraping up any browned bits; transfer to slow cooker. 

Stir beans into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 on low. 

Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces, discarding bones. Let chili settle for 5 minutes, then remove fat from surface using large spoon.

Stir in shredded chicken and pickled jalapeños and let sit until heated through, about 5 minutes. Stir in cilantro, season with salt and pepper to taste, and serve with avocado.